Seventeen-Bean Sunday Chili
The pot that feeds eleven people and leaves enough for Monday. Legume-forward, low sodium, endlessly forgiving.
Ingredients
- 2 cups mixed dried beans, soaked overnight
- 2 yellow onions, diced
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 2 tbsp mild chili powder
- 1 tbsp ground cumin
- 1 can (28 oz) crushed tomatoes, no salt added
- 1 bunch cilantro, chopped
- Juice of 1 lime
Servings: 8
Prep: 25 min
Cook: 90 min
Instructions
- Drain the soaked beans and set aside.
- Sweat the onions in olive oil over medium heat until translucent, about 8 minutes. Add garlic, chili powder and cumin and cook 1 minute more.
- Add the beans and tomatoes with 4 cups water. Bring to a boil, then simmer covered for 75–90 minutes until the beans are tender.
- Finish off the heat with lime juice and most of the cilantro. Season sparingly with salt.
- Rest 15 minutes before serving — it improves, and so does the conversation.
From the kitchen of the Dos Santos family.